Stonewall Kitchen Harvest: Celebrating the Bounty of the Seasons - Hardcover

Stott, Jim; King, Jonathan; Gunst, Kathy

Hardcover

ISBN 10: 1400050774 ISBN 13: 9781400050772

Publisher: Three Rivers Press, 2005

Synopsis

A richly illustrated cookbook from the Stonewall Kitchen captures the sights and tastes of New England in a collection of simple but flavorful recipes that emphasize fresh, locally grown ingredients and the culinary traditions of the region in such dishes as English Pea and Lettuce Soup with Chive Cream, Marinated Lamb Chops with Rosemary-Chive Butter, Trout with Cornmeal Crust, and many more. 25,000 first printing.

About this title

Synopsis:

"Stonewall Kitchen Harvest" captures the sights and flavours of New England. Each of the book's four sections celebrate one type of harvest: "From the Garden" includes recipes for the wide variety of crops we find at the height of summer - beans, tomatoes, peppers, summer squash, lettuces, and more. Enticing recipes include English pea and lettuce soup with chive cream and grilled marinated lamb chops with rosemary chive butter. "From the Sea" showcases the delicious world of seafood and shellfish, an unforgettable experience for visitors to Stonewall's home state of Maine. Recipes include trout with a cornmeal crust and lemon butter and the world's best fried clams with tartar sauce."From the Root Cellar" celebrates the unsung world of winter foods and preserved foods - showing how to transform them from unglamorous to sublime. Recipes include potato galette stuffed with greens and gruyere, and roast chicken with roasted garlic-herb butter and roasted vegetables. "Fruits of the Earth" captures the wonderful variety of fresh fruit grown in this country, from apples, pears, stone fruits, and citrus to more unusual fruits like persimmons, pomegranates, and Meyer lemons.

With vibrant colour photographs of the lovely Maine harvest scenes, vibrant shots of finished dishes, and extensive sidebars on harvest ingredients, "Stonewall Kitchen Harvest" captures the earthy flavour that makes New England such a special place.

About the Author:

JIM STOTT and JONATHAN KING are the owners and founders of Stonewall Kitchen. A little more than a decade ago, they began to sell homemade jams at a farmer's market in Maine. Now, Stonewall Kitchen has become a giant in the fancy foodmarket, producing more than 170 preserves and condiments. This is their second book.

KATHY GUNST is a freelance writer and editor living in Maine. She is the author of seven cookbooks, a graduate of the London Cordon Bleu School of Cookery, and a former culinary editor at Food & Wine magazine. Since 1990, she has been a contributing editor at Parenting magazine and has written for the New York Times, Food & Wine, Travel & Leisure, Bon Appetit, Los Angeles Times, Country Living, Boston Herald, and Cook's Magazine.

About this edition

• Publisher: Three Rivers Press
• Publication date: 2005
• ISBN 10: 1400050774
• ISBN 13: 9781400050772
• Binding: Hardcover
• Number of pages: 288